Middle Eastern Spiced Carrots and Parsnips (vegan)

 

I never had parsnips before, so I wanted to give them a try.  This wasn't in my top 10, but I did like them.  These have a middle eastern flavour to them, which I really liked.  This was also taken from the Canadian Living website, again with my own twist.

You will need:

• 1 cup baby carrots, sliced in half
• 2 parsnips, peels and cut in 1/2 x 2 inch sticks (roughly)
• 1/2 tsp. paprika
• 1 tsp. cumin
• 2 cloves garlic, crushed
• 2 tbsp. white wine vinegar
• olive oil
• 1/2 tsp. chili flakes
• salt and pepper

 Cover cut-up parsnips and carrots in water and bring to a boil.  Boil for 10 minutes and drain.

In olive oil brown garlic and chili flakes.  Add cumin and paprika  until spices become fragrant.  The spices burn really easily, so be careful.

Add in carrots and parsnips and add salt and pepper to taste.